For all the cinnamon roll lovers out there, this one is for you. Oreos are one of those cookies that you just want to find any way to blend into every one of your favorite desserts. This combination here has to be one of my best oreo desserts yet.
These Oreo cinnamon rolls are super fluffy, jumbo, filled with a gooey Oreo filling and topped with a smooth cream cheese frosting. It personally took me a bit to perfect my cinnamon roll recipe, so I have done half the work for you. If you follow this step by step recipe to a tee there is no doubt you will have created Oreo heaven in a cinnamon roll. Lets get into the recipe…
Equipment & Ingredients
To make these oreo cinnamon rolls you will need these ingredients:
- Milk
- Instant Yeast
- White Granulated Sugar
- Flour
- Eggs
- Salt
- Heavy Cream
- Vanilla Extract
- Brown Sugar
- Butter
- Oreos
- Cream Cheese
- Powdered Sugar
- Milk
As for the equipment, this is all you will need:
- Baking Dish
- Stand Mixer
- Hand Mixer
- Blender
These Oreo cinnamon rolls will last you a week if you seal them in a tightly sealed container. To reheat, simply place in the microwave for 10-15 seconds and viola, they will taste just as fresh as the first day they came out of the oven.
Be sure to share your Oreo cinnamon roll masterpiece with your family and friends, because this dessert is too delicious to not share. Let me know how this recipe came out for you in the comments and how you made variations to your own liking!
Oreo Cinnamon Rolls
Equipment
Ingredients
Espresso Mocha Dough
- 1 cup warm milk 110–115°F
- 2 ½ teaspoons instant dry yeast
- 2 large eggs room temperature
- ½ cup salted butter softened
- ½ cup granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
Mocha Coffee Filling
- ½ cup salted butter softened
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 15 Oreos blended to crumbs
Cream Topping
- ¼ cup warm heavy cream
Oreo Frosting
- 8 ounces cream cheese softened
- ½ cup salted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Crushed Oreos
Instructions
Activate the Yeast
- Warm the milk to 110–115°F (about as warm as a hot bath — not steaming).
- Sprinkle the yeast over the milk along with 1 tablespoon of sugar and whisk gently.
- Let it sit for 5 minutes, or until the top looks foamy and bubbly.
- If it doesn’t foam, your milk may have been too hot or too cold — start over for best results.
Mix the Dough
- Add the eggs, softened butter, granulated sugar, and salt into the bowl with the yeast mixture.
- Mix until mostly combined — it’s okay if the butter stays a little lumpy at this stage.
- Add 3 1/2 cups of the flour and fold into the wet ingredients.
- Let the dough rest for 5 minutes (this helps the flour hydrate and makes kneading easier).
Knead the Dough
- Knead by hand or with a mixer for 5–7 minutes with the hook attachment, adding the last cup of flour to the dough.
- The dough should become soft, smooth, and slightly tacky but not overly sticky.
- If it sticks heavily to your hands, sprinkle in 1 tablespoon of flour at a time until it’s manageable.
- Shape into a ball and place it back in the bowl.
First Rise
- Cover the bowl with a clean towel or plastic wrap.
- Let the dough rise for 30 minutes, or until noticeably puffier (it may not double yet — that’s okay).
- Place the bowl somewhere warm, like on top of the oven while it preheats or near a sunny window.
Make the Mocha Filling
- In a small bowl, mix the softened butter, brown sugar, blended oreos, and vanilla.
- Stir until it becomes a smooth, spreadable paste.
Roll Out the Dough
- Lightly flour your counter.
- Roll the dough into a large rectangle (about 12×18 inches).
- Spread the oreo filling evenly all over the dough, reaching all the way to the edges for even flavor.
Shape the Rolls
- Starting from the long side, roll the dough tightly into a log.
- Use a sharp knife or unflavored dental floss to slice into 12 large rolls.
- Place the rolls into a greased 9×13-inch baking dish.
- Alternatively, use a pizza or pastry cutter, to make 2 inch strips of dough, slicing vertically lengthwise, then roll each individual roll for a cleaner swirl.
Second Rise
- Cover the rolls and let them rise for 20 minutes.
- They should look puffier and fill more of the pan.
Cream Pour + Bake
- Gently pour it over and around the rolls — this helps them bake extra soft and gooey.
- Bake at 375°F for 25–30 minutes, or until the tops are lightly golden but still soft.
- Don’t overbake or they’ll lose their gooey texture.
Make the Oreo Frosting
- Beat the cream cheese and softened butter until creamy.
- Add the powdered sugar and mix until smooth.
- Add the vanilla and crushed Oreos, blending until combined.
Frost the Rolls
- Spread the frosting over the warm rolls.
- Top with extra crushed Oreos if desired and enjoy while warm!
